This blistered shishito peppers recipe is about to become your new favorite appetizer and snack! Easy to make in just 15 minutes and with 6 basic ingredients, they deliver tons of great flavor with minimal effort.
Suitable for vegan and vegetarian diets. Weight Watchers points included.
Blistered shishito peppers are an irresistible healthy snack, appetizer, side dish, and party food that’s perfect for sharing, dipping, and pairing with your favorite drink.
Serve them at your next game day gathering, cocktail hour, dinner party, or just any time you feel like snacking!
Table of Contents
Roasted Shishito Peppers
A quick and simple dish that is full of mild, slightly sweet flavor with a nice hint of smokiness, these peppers are sure to be a hit.
They are easy to prepare and ready in just minutes, so they’re perfect for entertaining and impromptu gatherings. Plus, they’re a great vegan and low-calorie option that everyone will love.
Why Make This Recipe
- Affordable: Make this recipe with just 6 simple ingredients.
- So easy: 5 minutes of prep and 10 minutes of cooking time is all that’s needed.
- Diet-friendly: This dish is suitable for a wide range of dietary needs.
What You Need
- Shishito peppers – You can typically find these in the produce section of grocery stores.
- Olive oil – Use any cooking oil that you like. It’s helpful to toss the peppers in the oil before adding them to the pan so they get evenly coated in the oil, and you don’t have to worry about the oil splattering all over your stove.
- Soy sauce – Adds a great umami flavor.
- Sesame oil – Feel free to leave this out if you don’t have it on hand, but it adds a great flavor.
- Chili garlic sauce – You can find this in the international aisle of most grocery stores, but if you can’t find it, use minced garlic and red chili flakes instead.
- Toasted sesame seeds & Lime wedges (optional) – to garnish. You can also use Everything Bagel Seasoning.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Blistered Shishito Peppers
Get the complete ingredients list and instructions from the recipe card below
- Heat a large, heavy bottom skillet (such as cast iron) over high heat for 5 minutes.
- While the pan is heating, use a toothpick to poke a small hole in each of the shishito peppers to let steam escape during cooking and help keep their shape.
- Add the shishito peppers and olive oil to a large bowl, and use tongs to toss until evenly coated.
- Once the skillet is very hot, add the shishito peppers. Allow to cook for about 4-5 minutes, then toss and cook for another 3-5 minutes.
- Turn off the heat and add soy sauce, sesame oil, and chili garlic sauce, then toss to coat.
- Transfer the peppers to a platter, top with a squeeze of lime juice and toasted sesame seeds, and serve warm.
Recipe Tips and Variations
- Using a toothpick to poke a hole in the peppers will allow steam to escape and help keep their shape and texture.
- Instead of adding the oil directly to the pan, combine the peppers and oil in a bowl to get them evenly coated and reduce oil splatters.
- Make sure that your pan is hot enough. You can check by adding a drop of water to it, and if it sizzles right away, the pan is ready.
- Add some dipping sauce – a side of dipping sauce, such as garlic aioli or ponzu sauce, will complement these peppers.
- Make it gluten free by skipping the soy sauce or substituting it with gluten free Tamari.
Prep and Storage
- Storage – Keep roasted shishito peppers in an airtight container or ziptop bag inside the fridge for up to 5 days or in the freezer for up to 6 months.
- Reheat – If frozen, thaw completely before reheating. Then add the peppers to a hot pan and cook for 3-4 minutes.
FAQs
Shishito peppers are an East Asian variety of small green pepper that is slender and thin-walled. Fairly mild in flavor and heat, their flavor is similar to that of a green bell pepper, with the occasional one being on the spicier side.
Yes, you can make blistered shishito peppers in the oven. Follow the preparation instructions above, set your oven to broil, then place peppers on a lined baking sheet and put in the oven for about 5 minutes.
Be sure to watch them carefully to prevent burning. When done, stir in the soy sauce, sesame oil, and chili garlic sauce, and top with lime and toasted sesame seeds.
You can tell if your shishito peppers are bad if they are soft or slimy or if there is visible mold on them.
More Recipes To Try:
Weight Watchers Points
There are 2 Blue Plan SmartPoints in one serving of this.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Blistered Shishito Peppers Recipe:
Blistered Shishito Peppers
Ingredients
- 1 Tablespoon olive oil
- 16 ounces (453g) shishito peppers washed and dried well
- 1 Tablespoon soy sauce or Tamari
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- lime wedges & toasted sesame seeds optional, for garnish
Instructions
- Heat a large, heavy bottom (like cast iron) skillet over high heat for 5 minutes.
- While the pan is heating, use a toothpick to poke a small hole in each pepper. This will help the steam escape while they are cooking and keep their shape.
- In a large bowl, use tongs to toss the shishito peppers in olive oil.
- When the skillet is hot, add the shishito peppers and allow to cook for about 4-5 minutes undisturbed and get a bit of char on them.
- Turn and cook for another 3-5 minutes, then turn the heat off and add the soy sauce, sesame oil and chili garlic sauce and toss to coat.
- Place the peppers on a serving platter, top with a squeeze of lime juice and a sprinkle of toasted sesame seeds or Everything Bagel seasoning.
Notes
- Using a toothpick to poke a hole in the peppers will allow steam to escape and help keep their shape and texture.
- Instead of adding the oil directly to the pan, combine the peppers and oil in a bowl to get them evenly coated and reduce oil splatters.
- Make sure that your pan is hot enough. You can check by adding a drop of water to it, and if it sizzles right away, the pan is ready.
- Add some dipping sauce – a side of dipping sauce, such as garlic aioli or ponzu sauce, will complement these peppers.
- Make it gluten free by skipping the soy sauce or substituting it with gluten free Tamari.
- Storage – keep in an airtight container or ziptop bag inside the fridge for up to 5 days, or freeze for up to 3 months.
- There are 2 WW Blue Plan SmartPoints in one serving.
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